STEPHENTOWN — Four Fat Fowl, a cheese shop and creamery located in Stephentown, is not only known for its whimsical name but also for its award-winning cheese. This family-owned business, with operations based in the former Stephentown Elementary School, has been making waves in the cheese industry.
The team behind Four Fat Fowl includes Willy Bridgham as the cheesemaker, his sister Josie Madison as the general manager, and Willy’s wife Shaleena as the head of sales and marketing. These individuals have grown up together in East Nassau and have built their business around their shared love for cheese.
Their first cheese, St. Stephen, continues to be a popular choice among customers. This hand-crafted triple cream cheese has a smooth, silky interior, a soft bloomy rind, and a unique earthy flavor with nutty undertones. Another award-winning cheese from Four Fat Fowl is their CamemBertha, which is a soft-ripened cheese with milky and vegetal notes. They also create the limited supply Inagadda Ricotta, which is made with fresh Jersey milk.
All of their cheeses are made using milk from Dutch Hollow Farm in Schodack Landing. The cheese-making process involves hours of ladling, brining, and flipping before the cheeses are aged for about two weeks at local operations. Every wheel of cheese is made and wrapped by hand, ensuring that each stage of the process meets food safety standards.
After celebrating 10 years in the industry, Four Fat Fowl’s cheeses are no longer limited to the local region. The distribution of their products went nationwide a few years ago, reaching palates all over the country. The American Cheese Society has recognized their excellence by awarding their CamemBertha cheese with the prestigious Best in Class for Soft-Ripened Cheeses award in July.
The name “Four Fat Fowl” has an interesting story behind it. The founders wanted a unique name that was tied to their local history. They found the phrase “four fat fowl” related to Stephen Van Rensselaer, the town’s namesake during the Colonial period. The phrase referred to the rent paid to Van Rensselaer, which included “four fat fowl.” This historic phrase inspired them to create a brand name that would forever connect their cheeses with Stephentown.
Before starting Four Fat Fowl, the team gained experience in the industry at the former Old Chatham Sheep Herding Company in Chatham. This experience made them fall in love with the idea of creating their own brand of cheeses. With a combined total of 30 years in the specialty cheesemaking industry, they have followed the advice of successful cheesemakers by focusing on making one thing and doing it right.
As a family business, Four Fat Fowl believes in making small adjustments rather than big changes to their operation. They embrace the unpredictability of working for themselves and take each day as it comes. To celebrate their 10th anniversary, Four Fat Fowl will be hosting an annual celebration of cheese, beer, and music at their creamery in Stephentown.
Creating a clean and natural product that is done correctly is what drives and rewards the team at Four Fat Fowl. They take pride in their work and are proud to call their products their own.
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